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    You are in: Home / Recipes / Crock Pot Chicken and Vegetables Recipe
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    Crock Pot Chicken and Vegetables

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on April 03, 2010

      This was a so-so recipe. I did not care for the taste of Oregano in this recipe but with out it this dish would have been very bland. Glad I tried it. Thank you Karen for submitting it

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    • on November 06, 2008

      This was very good. I've made recipes similar to this but the green pepper and paprika were different. Liked the paprika because of the nice color it made on the chicken. I didn't care for the green peppers, personal preferance. I precooked my carrots and potatoes in the microwave for 3 mins before putting them inthe crock. My crock is old and doesn't cook potatoes without a little head start. Thanks for sharing.

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    • on February 26, 2008

      Very tasty recipe that minds itself. I had it on low for 6 hours and it was just right. I cut the medium sized potatoes in half, left the carrots whole. Added a cut up parsnip and left the onions whole too. Be sure to whip not just mix the sauce & herbs to gether so you have a smoth sauce. I made this recipe for Oscar night and it was ideal - cooked on it's own and took minutes to serve Thanks for posting a delicious recipe

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    • on February 22, 2006

      Made this last night and it was good. Being one who loves garlic, I added several cloves of fresh garlic instead of the powder. Also added a cup of broccoli 1/2hr before finish since I didn't have any green peppers. I was very impressed for such a simple concoction.

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    • on February 20, 2006

      Very good! I talked to Karen about some substitutions I wanted to make and she agreed I should try them. First of all I used boneless thighs, which I seasoned with garlic powder, seasoned salt, papper and paprika. I browned them well. I left out the potatoes, and subbed some sliced mushrooms for part of them. I used 3/4 c. chardonnay instead of the water and used a red bell pepper and sprinkled the top with hot paprika. 30 minutes before the 8 hours I threw in 2 cups frozen sugar snap peas for the remaining potatoes. By this time the chicken had started to shred beautifully. The colors were glorious. The orange carrots, red peppers and bright green peas were awesome to look at. And the flavor was quite satisifying. I made this the day ahead of serving for the flavors to blend and they did so beautifully. This wonderful little stew will be repeated often here. Thanks for sharing the recipe Karen.

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    • on January 28, 2006

      Yummy! I made this for my final recipe in the Recipe Rescue thread. Very easy and will do again. I used about a teaspoon of minced garlic instead of garlic powder. I also used chicken thighs as I prefer them to chicken breasts. Thanks Karen!:)

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    • on January 18, 2006

      I made this pretty much to the recipe, except for using a whole onion, adding 5 cloves of garlic (instead of the garlic powder), a whole red pepper and a cup of wine (merlot) instead of the water. I cooked it for the full 8 hours, first on high for about two hours, then on low. We ate this with a savoury rice dish. Very tasty and a recipe that’s super-quick to prepare. Thanks for sharing!

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    Nutritional Facts for Crock Pot Chicken and Vegetables

    Serving Size: 1 (330 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 273.9
     
    Calories from Fat 41
    15%
    Total Fat 4.6 g
    7%
    Saturated Fat 1.1 g
    5%
    Cholesterol 68.4 mg
    22%
    Sodium 648.7 mg
    27%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 3.1 g
    12%
    Sugars 4.2 g
    17%
    Protein 30.2 g
    60%

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